Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the butter and 3/4 cup sugar until light and creamy.

Beat in 1 egg, milk, and vanilla extract until smooth.

Add the dry ingredients to the wet ingredients and mix just until combined.

Gently fold in the blueberries.

In a separate bowl, beat the cream cheese, remaining 1/4 cup sugar, and remaining egg until smooth.

Spread half of the blueberry batter into the prepared loaf pan.

Spoon the cream cheese mixture over the batter, then top with the remaining blueberry batter.

Bake for 55–60 minutes, or until a toothpick inserted near the center comes out mostly clean.

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.